Beans & roasted chestnut soup with Grana Padano rinds

There is something special about the smell of roasted chestnuts over an open fire. Maybe it must be because it’s so characteristic of the pre-festive time of the year, but or maybe because I grew up in a little village under the Gran Sasso d’Italia, surrounded by chestnut tree. 

I am also a big fan of soups and if there is one that is particularly linked to this time of the year (and particularly delicious too), it’s definitely the roasted chestnut and bean soup. A true winter warmer.

Now, how to make it even more comforting with an extra layer of umami and flavour? Easy, dive into old-style Italian resourcefulness and flavour the soup with left over Grana Padano rinds - a trick from past generations that was once a necessity but now adds so much in terms of flavour and texture.

This recipe really has everything I love. And if you want to create a version with fewer carbs and more protein content, simply omit the pasta and use extra beans and Grana Padano!

Chef’s tip: if fresh chestnuts aren’t available, don’t worry - use the pre-boiled version for convenience. Just give them a quick roast in a hot pan with a little butter to bring out more flavour before adding them to the soup.

Serves: about 4 // Prep time: 45 minutes

Ingredients:

• 200 g of fresh chestnuts

• 200 g of cooked borlotti beans

• 180 g of short pasta

• 3 carrots

• 2 celery sticks

• 1 onion

• 2 garlic cloves

• 1 sprig of sage or rosemary

• 1 tbsp of tomato paste

• 10 leaves of parsley

• 4 tbsp of extra virgin olive oil

• 150 g of Grana Padano rind (any ageing)

• Grana Padano grated, to sprinkle

• Salt and pepper to taste

Method

First, roast the chestnuts. To do this at home, make a small incision on the skin of each chestnut to allow steam to escape and prevent them from exploding during cooking. Roast them in a hot pan over medium, steady heat - it doesn’t have to be an open fire. Covering the pan with a lid can help retain heat and ensure the chestnuts cook though. Once they’re well browned, wrap the hot chestnuts in a kitchen towel and rub them vigorously to loosen their skins. It is a painstaking job but peeling them while they are still makes it ten times easier. Wear rubber gloves if necessary.

Once the chestnuts are peeled, move on to preparing the soup base.

Heat a large pot with olive oil infused with garlic and herbs. When the garlic turns golden, add the diced veggies, season with salt and pepper, and sauté over medium heat for about 5 minutes. Stir in the tomato paste and cook for another 5 minutes to toast slightly. Then add enough water to cover the vegetables and toss in the previously rinsed Grana Padano rinds. Let the soup simmer gently for 15 minutes. 

At this stage, remove the herbs and garlic and take out the now-soft Grana Padano rinds, chop them into cubes and set them aside for later.

Add the pasta, beans and roasted chestnuts to the pot and cook for 10/15 minutes, depending on the type of pasta used. When ready, return the diced Grana Padano rinds back into the soup and stir well. Season to taste and serve immediately.

To finish, garnish each bowl with a drizzle of extra virgin olive oil, a sprinkle of freshly grated Grana Padano cheese and, optionally, with some chopped parsley.